One of the best-kept secrets of Japanese cuisine, which the wider world has yet to discover in-depth, is a range of side dishes known as tsukemono. The word, which is pronounced like ‘tskay-moh-noh,’ (silent ‘t’) literally means ‘something that has been steeped or marinated’ (tsuke – steeped; mono – things).
Another translation from Japanese is “pickled things”, but do not confuse this with the pickles your Grandmother used to make. These are quite different. Some people like to call these lightly pickled, or quick pickles. A new term has been coined for this group that I like, calling them ‘quickles’ (for quick pickles).
In this fun, short webinar Terry Willard will explore how to easily make and enjoy these healthy ferments. Join us on, Wednesday January 13th, 2021, at 7 pm pacific.
This webinar will be LIVE in the Herbal Village Facebook Group and available to watch again in the member’s area after 24 hours.
Terry Willard, Cl.H., Ph.D. is recognized as one of North America’s leading Clinical Herbalists. After over 40 years of clinical practice and teaching, he is now in semi-retirement. He spends most of his time writing, formulating nutritional products and researching. He is the author of 12 books. Terry has spent many years representing the Health Food industry interests at both federal and provincial levels.
He is the past president of the Canadian Council of Herbalist Associations, past president of Canadian Association of Herbal Practitioner and a professional member of the American Herbalist Guild.